Creamy Cauliflower Soup

2 t. vegetable oil
1 c. chopped onion
4 cloves garlic, crushed
2 t. curry powder
1 t. ground coriander
1/2 t. ground cumin
1/8 t. black pepper
1/16 t. ground nutmeg
4 c. vegetable broth
1 small cauliflower, cut into very small flowerets
1 large potato, peeled and cut into 1/4" pieces
1 c. evaporated milk
Salt to taste
Chopped fresh cilantro, for garnish

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook and stir 3 minutes, adding small amount of water if necessary to prevent sticking. Reduce heat to medium low and add spices. Keep adding small amounts of water to prevent sticking. Cook and stir for 3 minutes more.

Add broth, cauliflower, and potato. Increase heat to medium and bring mixture to a boil. Cover, reduce heat to medium-low, and simmer 40 minutes or until vegetables are tender.

Set aside 2 c. of the soup. Working in 2-3 small batches, puree soup until smooth, using a blender or food processor. Return soup to saucepan and add the reserved soup.

Stir in milk and add salt to taste. Heat through, but do not boil. Spoon into serving bowls and garnish with cilantro.

Serves 6.

 Adapted from The Meatless Gourmet, p. 360.